GREEK PORK CHOPS WITH POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet in the oven and preheat to 475 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread out on the hot baking sheet and roast, flipping halfway through, until browned and tender, about 25 minutes.
- Meanwhile, make 3 shallow cuts in the fat on the side of the pork chops to prevent curling. Rub the pork with 3/4 teaspoon oregano and season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 2 to 3 minutes per side. Remove to a large plate.
- Add the tomatoes, garlic and remaining 1/4 teaspoon oregano to the skillet. Cook, stirring, until the tomatoes soften, about 2 minutes. Add the wine and cook until mostly dry, 1 to 2 minutes. Add 1/4 cup water and cook, lightly crushing the tomatoes, until slightly thickened, 1 to 2 minutes. Stir in the olives, sugar and any juices from the plate of pork; season with salt and pepper.
- When the potatoes are done, sprinkle with the feta and let soften for a minute. Sprinkle with the dill and gently toss. Divide the potatoes and pork among plates. Spoon the tomato sauce over the pork and drizzle with the remaining 1 tablespoon olive oil.
GREEK PORK CHOPS
My in-laws taught me a lot about cooking, so any time I come across a great new recipe, I enjoy making it for them. These bright, lemony chops quickly became a favorite. -Geri Lipczynski, Oak Lawn, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, mix first 9 ingredients. Add pork chops and turn to coat. Cover; refrigerate 8 hours or overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-5 minutes per side. Let stand 5 minutes before serving.Freeze option: Freeze chops with marinade in a freezer container. To use, thaw in refrigerator overnight. Drain pork, discarding marinade. Grill as directed.
Nutrition Facts : Calories 193 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 349mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
BRIZOLES HIRINES (GREEK PORK CHOPS)
Make and share this Brizoles Hirines (Greek Pork Chops) recipe from Food.com.
Provided by Member 610488
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the meat and pat it dry.
- Core the cleaned apples and cut in 1/2-inch rings.
- Measure out the cider.
- Preheat two frying pans on low heat. Turn the heat up under one of the frying pans to medium-high, and add 4 ounces of butter.
- As soon as the butter stops frothing and starts to turn a pale brown, add the pork chops and brown well on both sides.
- Start the next step while the pork chops are browning. While the pork chops are browning, use the remaining 2 ounces of butter for the apples.
- Add the butter to the second preheated frying pan, and turn the heat up to medium. As soon as the butter stops frothing, sauté the apple rings until golden brown.
- They will brown very quickly. Use a spatula to turn.
- As soon as the pork chops are browned - about 2 1/2 minutes per side - while the apples are still being sautéd, add the cider to the meat and reduce heat to low.
- It is unlikely that all the apple rings will fit in the frying pan at the same time, so divide the butter appropriately. Have a plate ready to hold the cooked apples until all the rings are done.
- Using a spatula, carefully place the apple rings on top of the pork chops. Simmer together for 5 minutes.
- Serve on a platter or individual plates, spooned over with sauce. Add a sprinkle of cinnamon, and serve.
Nutrition Facts : Calories 676.9, Fat 55.9, SaturatedFat 29.3, Cholesterol 204, Sodium 346.5, Carbohydrate 9.6, Fiber 1.7, Sugar 7.2, Protein 34.3
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